Tuesday, March 18, 2014

There's nothing better than down home cooking! Simple, easy recipes, past down from generation to generation, are really the glue that keeps our kitchens together! They comfort the soul, mend the broken heart, and bring us back to a better time.
Nothing brings us closer than good, down home cooking, and for me, nothing is more down home than cornbread! Topped with sweet honey butter, cornbread just makes you feel right at home! But what if you could make cornbread even better than you remember? How you ask? With just a few cups of yellow cake mix and substituting coconut oil for the butter, you've now got a sweet, delectable treat that you simply can't find anywhere else. Time to try our Yellow Cake Cornbread with Coconut Oil Honey Butter!

Pour batter into two 8 inch round cake pans. Bake at 350 degrees for 30 minutes, or until a toothpick comes out cleanly.

Once finished, remove and allow to cool on a wire rack.

While cakes are cooling, make honey butter by adding melted coconut butter and honey together and mixing with an electric mixer until completely combined. Place in refrigerator for 10 minutes, so that the coconut oil can solidify, then remove and whip back up with your electric hand mixer.

Slice and serve.

This is the perfect down home snack. The sweet taste of the cornbread is like something you've never tasted before. So light and fluffy, with the perfect amount of sweetness. But the star of this meal, by far, is the Coconut Oil Honey Butter. You never knew Honey Butter could be so delicious! The hint of coconut is the perfect companion for the honey, and smeared on top of a slice of this cornbread makes this the most mouth watering snack you could imagine.

It's time to get back to some down home cooking, and this is the perfect recipe to help you get there!